Bacon Frittata Muffins

Ingredients

1 package (250g) of bacon

1/2 medium onion, finely diced

3 cloves of garlic, minced

1 small zucchinis (or one regular one), chopped into 1/4-slices

4 mini bok choy heads (or a handful of spinach, swiss chard, kale, etc.)

6 pickled artichoke heart quarters (not for everyone, again, go with what you have an what you love), chopped

8 eggs

1/2 cup ricotta cheese

1/4 cup heavy cream

pinch of salt

1/2 tsp pepper

1/4 tsp cayenne pepper *optional

1/4 tsp paprika *optional

Directions

1. Heat oven to 400°F. Have a muffin tin on hand.

2. Cook bacon flat in a pan. Don’t cook until totally crisp, but just cooked and still pliable. They will crisp up a bit more in the oven. Drain and set aside.

3. Sauté your onions and garlic in the bacon pan until the onions are translucent. Set aside.

4. Dice and chop the rest of your vegetables and set aside. Bite sized and smaller chunks are key, these are not fork and knife treats.

5. In a large bowl whisk together your ricotta, eggs, heavy cream, salt and pepper, and other desired spices.

6. Whisk in your onions and garlic, veggies and stir until well combined.

7. Lay your bacon slices into the muffin cups, one slice to go around the edge and chop a piece to cover the bottom.

8. Spoon your egg mixture into your bacon cups, if you have extra, make it into an omelet!

9. Bake the muffins until they are no-longer jiggly, about 15-20 minutes.

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